Zucchini Pizza

We are well into the zucchini season, and while I have a good number of recipes that I love for this part of the summer (I am one of those people who mourns the end of the summer squash season, I just love a number of dishes that you can make with abandon this time of year), there are a limited number that use grated zucchini and on occasion, there is a need for that.
We came back from a recent trip and had a gigantic zucchini, and this is what we made with it.

3 medium zucchini, or about 4 cups grated zucchini

1 large egg

2 cloves garlic, minced

1/2 tsp. dried oregano

3 c. shredded mozzarella, divided

1/2 c. grated Parmesan

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

1/4 c. pizza sauce

1/4 c. pepperoni

Pinch red pepper flakes, for garnish

Basil, for garnish

Directions

1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
2. Transfer zucchini to a large bowl with egg, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
3. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
4. Spread pizza sauce over crust then top with remaining mozzarella and pepperoni. Bake until cheese is melted and crust is crispy, about 10 minutes more. Garnish with red pepper flakes and basil.